I love creating new rices…so the other day when I made the Chicken Romesco I had a lot of toasted almonds…I decided to make an Almond Rice to accompany the chicken. It was so simple yet again, so tasty! Hope you like it too…Enjoy!
1 tablespoon extra virgin olive oil
1/2 vidalia onion, diced
2 cloves garlic, minced
1 cup Jasmine rice
2 tablespoons chopped parsley
2 roasted red peppers slices, diced (from an 8 oz jar)
1/2 teaspoon almond extract
2 cups chicken stock
3 tablespoons toasted almonds
In a medium sauce pot, heat the oil on medium. Add the onion and garlic and saute for 5 minutes. Add the rice, parsley and diced roasted red pepper.
Sauté another minute. Pour in the almond extract; stir. Add the chicken stock. Bring up to a boil; put the lid on, reduce the heat to low and simmer 12-15 minutes until rice is tender. Place in a serving bowl and top with the toasted almonds.